Chilled Spanish Gazpacho Soup (Print)
A refreshing cold Spanish soup made from blended tomatoes, cucumber, peppers, and garlic. Perfect for summer entertaining.
# Ingredient List:
→ Vegetables
01 - 6 ripe tomatoes, cored and roughly chopped
02 - 1 medium cucumber, peeled and chopped
03 - 1 small red bell pepper, seeded and chopped
04 - 1 small green bell pepper, seeded and chopped
05 - 1/2 small red onion, peeled and chopped
06 - 2 cloves garlic, peeled
→ Liquids
07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons sherry vinegar (or red wine vinegar)
09 - 2 cups tomato juice (unsalted or low sodium)
→ Bread
10 - 2 slices stale white bread, crusts removed, torn into pieces (optional)
→ Seasonings
11 - 1 teaspoon salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of cumin (optional)
→ Garnish
14 - Diced cucumber, tomato, and bell pepper
15 - Fresh basil or parsley leaves
16 - Additional olive oil for drizzling
# How-To Steps:
01 - Place chopped tomatoes, cucumber, bell peppers, onion, and garlic into blender. Add bread pieces if using for extra body.
02 - Pour in olive oil, vinegar, tomato juice, salt, black pepper, and cumin.
03 - Blend until completely smooth. Add more tomato juice or cold water if thinner texture is preferred.
04 - Taste gazpacho and adjust salt, pepper, or vinegar as needed.
05 - Refrigerate for at least 2 hours to allow flavors to meld and soup to become thoroughly chilled.
06 - Stir well before serving. Ladle into bowls or glasses and top with diced vegetables, fresh herbs, and drizzle of olive oil.
# Expert Suggestions:
01 -
- No cooking required, just blend and chill
- Tastes even better the next day for effortless meal prep
02 -
- The chilling time is not optional, flavors need those hours to meld properly
- Over blending can make the soup warm, so work in pulses if your blender tends to heat up
03 -
- Reserve some diced vegetables before blending to stir in at the end for texture
- Sherry vinegar is worth seeking out for that authentic Spanish taste